Buscar
Mostrando ítems 1-4 de 4
Artículo
Phenolic Compounds and Antioxidant Activity of Twelve Grape Cultivars Measured by Chemical and Electrochemical Methods
(Springer Nature, 2018)
Five red (Rondo, Cabernet carol, Merlot, Pinot noir, Cabernet sauvignon), five white (Solaris, Riesling, Johanniter, Aurora, Saphira), and two pink (Freiminer, Gewurztraminer) grape cultivars were investigated. The phenolic ...
Artículo
Cyclic Voltammetry to Evaluate the Antioxidant Potential in Winemaking by-products
(Elsevier, 2017)
Grape pomace is composed of seeds, skins and stems that are an important source of phenolic substances, which have antioxidant properties and potential benefits to human health. Cyclic voltammetry (CV) has been used to ...
Artículo
Multivariate analysis of sensory data of Vitis vinifera L. cv. Graciano during ripening. Correlation with the phenolic composition of the grape skins
(Taylor & Francis, 2011)
The aim of this work was to evaluate sensory changes in grape skins during ripening and to obtain a correlation with their phenolic composition. Flavan-3-ols (monomers and dimers), prodelphinidins, hydroxybenzoic acids, ...
Artículo
Phenolic Compounds Extraction in Enzymatic Macerations of Grape Skins Identified as Low-level Extractable Total Anthocyanin Content
(Wiley-Blackwell, 2020)
Anthocyanins in wine principally depend on grape skin extractable anthocyanin content, that is, the amount of anthocyanins present in grape skin that are released to wine during the maceration stage. This amount of extractable ...